Black Pepper Spice-Rubbed Beef Tenderloin

Here, handsome and crowd-pleasing beef tenderloin is first rubbed with an Indian-inspired combination of spicescardamom, mustard, and others work in concert with the nuanced heat of black peppercornsand then seared to form a fragrant,
inviting crust. Finishing it in a moderate oven results in a roast that is evenly rosy, juicy, and as delicious as it is beautiful. Like
the bulgur with herbs and the bevy of beans and basil
, it can be served at room temperature.

Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.

Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center
of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).

Cut off string and slice beef. Serve warm or at room temperature.

Cooks' note:
Beef can be rubbed with spice mixture 1 day ahead and chilled. Let stand at room temperature 30 minutes before browning.